Fast & Simple Fish Stew

You can make this dish with any kind of fish, or shellfish.  I happened to have some salmon and ling cod in the freezer that needed to be used up!

Recipe for four:
1/2 pound fillet salmon, skin and pin bones removed, cubed
1/2 pound ling cod, skin and pin bones removed, cubed
1 yellow onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 leek, chopped
4 cloves garlic, finely chopped
4 red potatoes, peeled, cubed and boiled
4 rashers bacon, cut into small pieces
1 pint heavy cream
1/2 c white wine,
1 c fish or veggie stock
1 T butter
pinch S&P
pinch chili flakes
olive oil
parsley for garnish
grilled sourdough bread

First lightly brown the bacon in deep heavy pan, then set aside.  Using the same pan add the butter, onion, carrot, celery, leek and garlic, then season with chili flakes, salt and pepper.  Cook until soft but not brown.

When done add the wine and reduce almost all the way, then add the stock and reduce a little bit.

Now add the cream, potatoes and fish.  If it's to thick you can add some more stock if needed.  Cook on medium low heat until the fish only just cooked.  Bingo it's that quick and easy!

Serve into warm bowls, garnished with parsley and a piece of grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Pan Fried Salmon With Stuffed Squash On the Rocks!

When you're feeding kids, I like to have a little fun with a dish!

This one we call squash on the rocks!

Pan fried salmon, with white wine pan sauce, white beans and roasted squash stuffed with onions and greens.

Recipe for two:

2 1/2 salmon fillets, skin and pin bones removed
2 pieces delicarter squash, seeds removed
1/2 onion, chopped
2 cloves garlic, finely chopped
large handfull of mixed greens, kale, chard and spinach, rough chopped
1 can eden white beans, slightly mashed
1 c white wine
1/2 c veggie stock
olive oil
butter
honey
salt and pepper

Roast the squash 325 for about an hour (coated with olive oil), turning once.  When it's almost done, caramelize the onions and garlic in a little olive oil and butter in heavy pan.

Warm the beans up over medium low heat, always add salt to beans.

While that's happening, get a heavy saute pan nice and hot with a little olive oil, when it's ready place the fish in the pan shaking the pan as you go to stop it sticking (presentation side down or skin side up).  Turn when brown and cook a little more, transfer to a baking pan and finish in the oven.

Now place the greens in with the onions and cook on medium heat to wilt.

Meanwhile scrape out the pan that you cooked the salmon in, removing most of the bits of fish.  Over medium high heat add the wine and reduce by two thirds, then add the stock and do the same.  Turn the heat off and add about a table spoon of butter shaking the pan back and fourth to melt.

Ok, now plate it up on to warm plates.  Brush the squash some honey inside and out, then stuff it with the greens.

Bon Appetit!  Chef Hobbes

Warm Jerusalem Artichoke Salad With Bacon & Egg

Sometimes I find it really hard to move into the winter, after having just wonderful summer salads!

So here's a warm salad that will stop you having the blues!

Recipe for four:

6 jerusalem artichokes, peeled and sliced thick
6 rashers bacon, cut into 1" pieces
4 eggs, boiled for 7 minutes then chilled, peeled and quartered
1 avocado, cubed
3 large hearts of romaine lettuce, ends removed and cut on the diagonal
olive oil
salt and pepper
pinch chili flakes
sherry vinegar

First fry the artichokes in a little oil until browned.  Set them aside in a dish.  Using the same pan brown the bacon and set that aside.  Pour the fat from the pan into a large stainless steel bowl, (not more than about two tablespoons).

Place the bowl on the stove over medium low heat, add the vinegar and cook it for a bit so it blows off some of the acid.  Now add some salt, pepper, chili flakes, bacon, artichokes and lettuce.  Toss the bowl or stir you have to to combine the ingredients.  Barley warm the lettuce, it should be warm but not to wilted.

Plate onto slightly warm plates, and then add the egg and avocado...

Bon Appetit!  Chef Hobbes

Saffron Mussels With Sausage And Sweet Red Peppers

A different twist on mussels!

Seafood comfort food with a little spice...

First a word about buying mussels, clams & oysters.  You must be able to trust your fishmonger, and don't buy shellfish that has been wrapped in plastic.  Shellfish needs to be able to breathe, and not be suffocated with plastic!  I buy my shellfish at the fish barge Thursdays when it comes in nice and fresh...

Saffron:  Use only a tiny little pinch of the stuff, it's very pungent and it will turn your meal bitter if you use too much!

Recipe for two:
1-2 pounds of fresh mussels, cleaned and beards removed
1 small yellow onion, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 ripe tomato, chopped
4 cloves garlic, finely chopped
4 sausages, cut into chunks
1 tiny pinch saffron
olive oil
S & P
pinch chili flakes
1 T tomato paste
1 c white wine
1 c fish or veggie stock
2 slices sourdough bread, brushed with olive oil and grilled
1/2 c leftover rice, optional
2 T Italian flat leaf parsley, rough chopped

Using a saucepan that has a lid, add a bit of olive oil and heat it up over medium high heat.  When hot, add the sausage and brown.  When done transfer to a bowl and set aside.  Using the same pan add some more oil and add the onion, celery, pepper, garlic, chili flakes and season with salt and pepper.  Cook to soften only, but don't brown.

When done add the wine and reduce by half, then add the stock and do the same.  Now add the tomato paste, tomato, sausage, rice and saffron, cook for a couple of minutes.  The mixture should be a little soupy but not to thin.  Now add the mussels and combine everything together.  Place the lid on and cook only long enough that a little more than half of the mussels have opened.  When that's done turn the heat off leaving the lid on.  The rest of the mussels will open by the time you get your warm bowls out of the oven.

DON'T OVER COOK SHELLFISH!

Garnish with parsley and serve with fresh grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Dover Sole With Caramelized Onions, Turnips, Brussel Sprouts & Rosemary White Wine Butter Sauce

YUM!

This dish will blow your socks off!

Recipe for two:

2 large Dover Sole Fillets, halved
1 red onion, chopped
6 small turnips, halved and sliced
10 brussel sprouts, cleaned
6 cloves garlic, finely chopped
1 t fresh rosemary, very finely chopped
1 t paprika
1 c white wine,
1/2 c veggie stock
1 T butter
olive oil

First par boil the cleaned brussels in salted water for about 2 minutes, then drain them and cut in halve when they are cool enough, and set aside.

In a heavy saute pan, add a little olive oil over medium high heat.  When hot add the onions and turnips.  Cook until they are just starting to brown and then turn the heat all the way down to low, and add the garlic and a little butter.  Cook until they are sticky and caramelized.

When done add the paprika and a little salt and pepper, and stir.  Add the brussels and set this aside, we will finish it in a bit.

In another saute pan heat up some olive oil until hot, and then add the fish shaking the pan as you go so it doesn't stick.  Cook until it's starting to brown then turn the fish and cook only for about 30 seconds.  Remove from the pan and finish it in a warm oven.  Dover sole is a delicate fish, so handle it to much!

Place the veggies back on the stove over low heat.  Scrape out the fish pan removing the bits of fish and oil.  Place the pan back on the stove over medium high heat, and add the wine.  Reduce by two thirds then add the stock and do the same.  When you have just enough sauce add the rosemary, turn off the heat and add the butter shaking the pan to melt the butter.  Your veggies should be done by now.

Plate on to warm plates.

Bon Appetit!  Chef Hobbes

Breakfast Sandwich With Spicy Cayenne Mayo

Sometimes we all need a little inspiration...

The hardest thing about being a cook or Chef, is having new ideas.  The restaurant business is a tough business to be in, and the ones that make it, are the ones that have some spark and consistency!

Here's a little twist on an egg and bacon sandwich...

All you need to do is mix a little cayenne pepper with some mayo to your taste.  Toast some sourdough bread for best results.  Cook your bacon, and the eggs can be anyway you like them, I did these over medium so they wouldn't make such a mess..

Bon Appetit!  Chef Hobbes

Sausage, Sage & Onion with Apple & Celery!

Turn this into this in minutes!  This is an easy, one pot meal, that's absolutely wonderful.

The combination of sausage, sage and onions, is classic and just plain fantastic!  You can serve it with eggs for breakfast or pasta for dinner, and you won't be disappointed...

Adam the butcher at market place, here in Friday Harbor, has recently gone out on a limb to make sausage and other products using his own recipes.  And here's doing a great job!  Be sure to go by and meet him.

Recipe for two:
6 Adams chipolata sausages, skins removed and broken up into small pieces
1/2 large yellow onion, finely sliced
1/2 apple, finely chopped
1 stalk celery, finely chopped
8 fresh sage leaves, finely sliced
olive oil
butter
pinch chili flakes
1 t paprika
S&P
parsley rough chopped for garnish

Brown the sausage in a heavy saute pan with some butter and olive oil, over medium high heat.  Don't be shy using butter, it will bring the flavors together and make it taste really good...

When done add everything except the paprika.  Cook until done. Then add the paprika and cook a little more to toast it.

Serve on warm plates with an egg and garnish with parsley.

Bon Appetit!  Chef Hobbes

Green Mango, Avocado Salad With Peanuts & Lime Juice.

Awesome salad!

My green mango turned out to be really ripe and wonderful, Oh well, but trust me this works with an unripe mango...

Recipe for two:

2 big handfuls of simple lettuce mix with romaine
1 small sweet red pepper, thinly sliced
6 scallions, thinly sliced on the diagonal
1 mango, sliced or cubed
1/2 avocado, sliced
extra virgin olive oil
juice of one fresh lime
pinch cayenne, salt and pepper
1 t sherry vinegar
handful of roasted peanuts

Assemble all the ingredients in a large stainless steel bowl, leaving out some of the mango and avocado slices for decoration...  Toss and plate on to cold plates!

Bon Appetit!  Chef Hobbes

The Best Pot Roast Ever!

Oh baby, pot roast is the best if you use this, and do this!

Pay attention, this is easy to do!

Recipe for 4-6
1 pot roast or chuck
1 red onion, chopped
1 parsnip, chopped
4 carrots, chopped
4 stalks celery, chopped
6 cloves garlic, whole skins removed
1/2 apple, chopped
2 tomatoes, core removed and chopped
2 c red wine
2-4 c beef stock, depending on how thin you want it
2 T tomato paste
1 pinch chili flakes
1 long sprig of fresh rosemary
S&P
olive oil
1 T butter

Bring the pot roast up to room temperature for about an hour.  While thats happening, chop you Mir Poix, which is the combination of onion, carrot and celery, in this case it includes the parsnip and apple.

When ready season the meat with sea salt and black pepper.  If possible use a cast iron dutch oven of other heavy pot with a lid.  Heat the pan up over medium high heat with a little olive oil.  When hot add the meat and brown on both sides.

When done, remove the meat and add the Mir Poix, adding a little more oil if needed along with the butter.  Now soften this mixture but don't brown.  After doing that add the wine and reduce it down a bit.  When done return the meat to the pan and add all the other ingredients.  Cook until it starts to boil, then turn off the heat, place the lid on and now stick it in the oven set 325* for two hours, checking the liquid once and a while, adding more stock if needed.

Serve with mash potatoes, sweet potatoes, wide egg noodles or rice.

Bon Appetit!  Chef Hobbes

Roasted Lovely-ness!

This is a one pan meal, that is easy to prepare, and really yummy to eat!

Roasted chicken legs, cauliflower, red onion, garlic, cherry tomatoes and herbs, with white wine and quinoa!

There's no real recipe here, but this is what I made for two.

Quinoa
4 chicken legs
1 head of garlic, separated but skins left on
1 small head cauliflower, sliced into thick 1" steaks
1 large red onion, quartered
2 dozen ripe cherry tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 c white wine
olive oil
1/2 stick butter
sea salt
pinch chili flakes

Place the chicken in a roasting pan with some olive oil and sea salt.  Now put it in a hot 400* oven, for about 40 minutes or until it's starting to brown and get crispy.  Then add the cauliflower, onion, herbs and butter, with some more olive oil and put it back in the oven.

When the cauliflower is brown on one side, turn it and add the wine, tomatoes and garlic, and cook it for another 30 minutes or so, keeping an eye on the tomatoes so they don't burn just soften.  Almost all of the wine should have reduced leaving just enough to sauce the meal.

Serve onto warm plates with some quinoa.

Bon Appetit!  Chef Hobbes

Fresh Tomato Pasta

Easy and delicious, fresh tomato pasta.

This is a good way to use up the last of the summer tomatoes.  And it will freeze well.  If you add carrots to this sauce,  it will be the perfect sauce for stews and curries for winter use.

Recipe for four:

Pasta
1 large red onion, chopped
4 stalks celery, chopped
6 clove garlic, chopped
8 large ripe tomatoes, cores removed and chopped
1/2 c white wine
olive oil, for cooking
extra virgin olive oil, for the pasta
pinch chili flakes
S & P
parmesan cheese, grated

Once all the prep is done, then get your salted pasta water going.  In a heavy saute pan over medium high heat, add some olive oil.  When it's hot add the onion and celery.  Cook until soft (not browned) then add the garlic.  Cook for 1 minute more, then add the wine and reduce.

Add the tomatoes and cook until you have a nice sauce, about 3 minutes.

Drain the pasta when it's done, then return it to the pan and pour on some extra virgin olive oil and toss.  At this point you can plate the pasta onto warm plates, or combine the sauce with the pasta and then plate it, it's your choice!  Garnish with chili flakes, then grate on some fresh parmesan cheese.

Bon Appetit!  Chef Hobbes

Steak, Pomme Frites & Caramelized Red Onions

Sometimes you got to break down and have some comfort food!

New York steak, pomme frites, caramelized red onions and a spicy cayenne mayo, yum!

No real recipe here, just some how to's...

To make pomme frites, french fries or shoestring fries:

Peel russet potatoes, then slice lengthwise into 1/4" slices, then slice them into fries.  When done place them in a bowl and cover with water.  Soak for 3 hours, this is one of the secrets to making good fries, removing the starch!  I used 50% sweet potatoes in the photo, you don't have to soak sweet potatoes!

Drain the potatoes, and blot dry with some towels.  In a heavy saucepan heat up some peanut oil over high heat.  Making sure the potatoes are dry, carefully add them to the oil in small batches.  Cook until they are just starting to firm up, then remove them from the oil.  Do this until all the potatoes are cooked.

Now you'r ready to cook them again until the desired color is achieved.  This is the second secret to good fries, cooking them twice!  What's nice about this, is you can cook them the first time ahead of time and hold them until the rest of the meal is done.  When finished let the oil cool, then strain the oil through some cheese cloth, and return to a glass jar and refrigerate for use another time!

Mayo:  Just spice up some mayo with a little cayenne, and let it sit for a bit to get the heat infused.

Caramelized red onions:  Slice the onions thinly, and saute in olive oil over medium high heat.  At the first sign of browning, turn the heat down to low and cook until they caramelize...

Cooking meat:  Whether you're cooking steak, chicken or fish, the secret is to bring it up to room temperature, then season with salt and pepper.  Then make sure the grill or pan is screaming hot!  That's what sears the meat so all the juices stay in the meat, and this also stops it from sticking.

Mussels With White Wine, Olive Oil, shallots and Tarragon

This dish is bloody fantastic!

There's lots of ways to cook shellfish, but I find this one really easy to make, with simple flavors that leads to spectacular results, in around 25 minutes...

This is my own recipe that I came up with last night, because it's all I had to work with, and it turned out great!

Recipe for two:
2 pounds of fresh mussels that are closed tight!  Washed and hairs/beard removed
2 big shallots, finely chopped
1/2 c parsnip, finely chopped
3 cloves of garlic, finely chopped
2 sprigs fresh tarragon, rough chopped
1/2 bunch fresh flat leaf Italian parsley, rough chopped
1/4 c extra virgin olive oil
1 t paprika
pinch chili flakes & cayenne
2 c white wine
1 c veggie stock
1 T butter
S&P to taste

First wash and scrub the mussels, and remove the hair or beard, and set aside.

In a heavy saucepan that has a lid, ( note use the lid for the mussels only), add the oil and butter, and heat over medium high heat.  When it's hot add the shallots and parsnip, cook until soft, when it's almost done add the garlic (don't brown just soften). when done add the paprika, chili flakes and cayenne and stir to coat everything.

Add the wine and reduce by two thirds, then add the stock and do the same.  Now add the tarragon and half of the parsley, and the mussels.  Stir once and place the lid on, and cook for about two minutes, turn off the heat when half of the mussels have opened, the rest will open by the time you get your bowls out of the oven.  Garnish with rest of the parsley.

Serve with grilled sourdough bread that has been coated with olive oil!

Bon Appetit!  Chef Hobbes

The Fish Barge

The Friday Harbor Seafood Company located down on the main dock, is now taking vacuum pack orders.  The fish barges closes for the winter months, so make sure you get down there and place an order, so you can have fresh fish all through the winter!

What's available right now:

Petrale sole, dover sole, ling cod, rock cod, halibut, scallops, tuna, king salmon, steelhead, halibut cheeks, smoked salmon, smoked scallops, clams, mussels, prawns, shrimp, oysters and live or cooked crab.

They also have aged meats, seaweed salads and I'm sure much more stuff that I missed!

I always buy my fish from these guys, because they move hundreds if not thousands of pounds of product every week, so you can be sure that the fish is fresh...

Happy Cooking!

Bon Appetit!  Chef Hobbes